Mozzarella Stuffed Soft Pretzels

Mozzarella stuffed soft pretzels always steal the show at gatherings in my kitchen — that blend of rich chewy dough with melty cheese tucked inside never disappoints. These are perfect for game nights or anytime a serious snack urge strikes you. They are completely worth every minute from the first bubble of yeast to the last swipe of butter on top.

The first time I made these was for my niece’s birthday party. It was supposed to just be a fun experiment but the pretzels disappeared so fast I had to promise to make a double batch the next time.

Ingredients

• Warm water: for activating the yeast — make sure it is just cozy not hot so the yeast grows without being killed
• Granulated sugar: helps the yeast create bubbles and feeds the dough flavor
• Active dry yeast: the rise booster for those fluffy soft pretzels — pick a fresh packet
• All-purpose flour: this gives chew and structure — look for unbleached if possible
• Unsalted butter: melted for tenderness and brushing — choose high quality for flavor
• Salt: brings balance to the dough and keeps everything tasty
• Water: for the baking soda bath — helps with pretzel texture
• Baking soda: creates that signature chewy deep brown crust
• Block mozzarella: cut into chunks so you can stuff each pretzel with cheese that melts not leaks — pick whole milk if you can
• Coarse sea salt: for that classic pretzel burst of flavor — find a crunchy crystal
• More melted butter: for a gorgeous finish and rich flavor
• Marinara sauce: optional but highly recommended for dipping — especially when hosting

Instructions

Mix and Activate Yeast:

Combine warm water, granulated sugar and active dry yeast in a large mixing bowl. Wait 5 to 10 minutes until the surface turns foamy. This means the yeast is working and your dough will puff up later.

Make the Dough:

Add all-purpose flour, melted butter and salt. Stir with a sturdy spoon or dough hook until the mix comes together into a rough dough. Knead for about 5 minutes by hand or mixer until you have a soft, smooth, elastic ball. Dough should bounce back gently if poked.

Let Dough Rise:

Transfer the dough to a greased bowl and cover it tightly. Let it rise somewhere warm for about 1 hour. Your dough should double in size with an airy texture. This step makes your pretzels pillowy not dense.

Prep Cheese and Oven:

While dough rises, slice block mozzarella into 16 chunky sticks. This is the ideal size for hearty filling. Preheat your oven to 450°F and lay out parchment on a baking sheet so the pretzels will not stick.

Shape and Stuff Pretzels:

Punch down the dough and divide into 16 equal pieces. Flatten each one gently in your hand. Place a mozzarella chunk in the center and wrap dough around it. Pinch the edges shut. Make sure the cheese is totally enclosed to avoid leaks during baking.

Boil in Baking Soda Bath:

Fill a big pot with 10 cups water and add baking soda. Bring it to a full boil. Working in batches, lower the pretzel balls into the bath for 30 seconds each. Use a slotted spoon for easy transfer. This step gives pretzels their chewy crust and signature flavor.

Top and Bake:

Set boiled pretzel balls on your lined baking sheet with space between. Sprinkle generously with coarse sea salt. Bake in your preheated oven for 12 to 15 minutes until deeply golden and gorgeous.

Brush with Butter and Serve:

Immediately after baking, brush each hot pretzel with melted butter for a beautiful sheen and extra flavor. Serve warm with marinara on the side if desired.

Using block mozzarella as the filling makes such a difference in both texture and flavor — homemade dough enveloping this cheese feels nostalgic for me. Whenever I make these with my little cousins, they always want extra cheese chunks so we end up laughing and sneaking in an extra cube to a few pretzels.

Storage Tips

Keep leftovers in an airtight container at room temperature for up to two days. For longer storage tuck them in the fridge and reheat in the oven for best taste and texture. Avoid microwaving since that can make the bread tough.

Ingredient Substitutions

Feel free to swap the block mozzarella for mild cheddar, gouda or even pepper jack if you like a bit of heat. If you want to try whole wheat flour, you can replace up to half of the flour for extra fiber though the texture will be a little heartier.

Serving Suggestions

These pretzels shine on a party platter with marinara, ranch or your favorite mustard. They also pair well with a big fresh salad or a bowl of tomato soup. For movie night I serve them bite sized with garlic butter dipping sauce.

Cultural Touch

Soft pretzels have deep roots in European street food while the cheese stuffing gives this version an American twist. In my family, sharing homemade pretzels is like sharing bits of tradition and silliness rolled into every soft bite.

Seasonal Adaptations

Add diced jalapeño to the dough for a spicy summer kick. In fall try swapping the marinara dip for warm pumpkin or squash soup. During holiday season sprinkle the tops with everything bagel seasoning for a festive spin.

Success Stories

Friends who have never baked bread before have been thrilled to pull off these pretzels at home. Everyone loves the surprise cheese center and they always ask for the recipe.

Freezer Meal Conversion

You can freeze the stuffed unbaked pretzel balls after the baking soda bath. Lay them out on a tray and freeze until solid then transfer to a freezer bag. Bake straight from frozen adding a couple of extra minutes to the oven time.

Try these cheesy soft pretzels warm and fresh for the ultimate comfort snack. They always make any day a little more special.

Common Recipe Questions

→ How do I get the pretzels golden brown?

Boiling the dough in a baking soda bath before baking and brushing with butter after helps achieve a deep golden color.

→ Can I use other cheeses instead of mozzarella?

Yes, cheddar or gouda work well, though mozzarella offers the ideal melt and stretch for this style.

→ What if my dough isn't rising?

Ensure the yeast is fresh and the water is warm, not hot. Let rise in a warm spot until doubled in size.

→ Do these need to be eaten fresh?

They are best enjoyed warm from the oven, but can be reheated at a low temperature for a few minutes if needed.

→ Is there a dipping sauce suggestion?

Marinara sauce complements the cheesy pretzels, but garlic butter or even honey mustard are great options too.